“It’s a unique knife similar the Alaskan Ulu. I use it as a chef knife. It is very good at working with large cuts of meat or butchering whole fish but not very good with vegetables. The blade is too thick and it wedges easily. Slicing carrots or making thin slices of garlic are doable but not very easy. I suppose I can thin the blade but it’s not going to be an easy job.”
